This raw vegan peanut butter cookie dough only has 4 ingredients and it so quick, easy and delicious! It’s also grain-free, gluten-free, and dairy-free.

I’ve been trying to get pictures of this raw peanut butter chocolate chip cookie dough since August. That means I’ve consumed about 7 pounds of peanut butter in dough form and more importantly – I’ve had some time to perfect the recipe!

My problem at the beginning was that my cookie dough was too greasy. The vanilla weirdly enough seemed to be the issue! I used homemade vanilla and really have no idea why this resulted in greasiness.

So I left it out this final time and it worked. I also used a vanilla bean but I really didn’t taste any difference between pre and post vanilla bean. So save your vanilla beans for something else!

For the flour, I had to use something a little more neutral tasting than whole wheat flour. Almond flour worked wonderfully and you can’t taste it at all. So if you don’t like almonds, you can still make and enjoy these!

I have to admit that I wasn’t exactly sure about the yield. Because every time I make this cookie dough, I roll a ball, eat a chunk of dough. Eat another piece of dough, roll a ball. Eat half of the ball and then repeat.

So I just made 1/6 of the recipe and got 2 nice sized balls. That makes these the perfect solution for people with self-control issues. All you do is mix together the four ingredients and roll the dough into balls. So it’s not like you’re putting in a lot of time and effort for such a small yield. Woohoo!

If you store them in the refrigerator, these peanut butter cookie dough balls harden and get crumbly when you bite into them. So I left mine at room temperature and ate them up really quickly. I had no problem with this. :)

If you’re dealing with peanut allergies, stick around! I have some ideas for a few other nut butter cookie dough variations.

Thanks! Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that! :(

Hi Erin! These are fantastic! I made them on Friday for myself and my very picky boyfriend to enjoy and they were awesome. Thank you so much for sharing. I hope you don’t mind, but I linked to your recipe on my blog (and mentioned your new book that’s coming out – congrats!). It just wouldn’t be right not to share this recipe with others.

I don’t understand why people are saying this “won’t work” with slightly different ingredients….it is just “cookie dough”….. I used 2/3 cup whole wheat flour, a little more than 3/4 cup natural pb, qnd honey. It rolled just fine and tastes great . “

I did not have natural peanut butter which is rare for me. Anyway, I did use a commercial brand. You were right to assume…. it did not work. Looking forward to making them again tomorrow with natural peanut butter. Thank you for the recipe.

I have been experimenting with all sorts of recipes because, frankly, I love and am addicted to cookie dough but wanted a healthier version. Out of all the ones I’ve tr is by far the best one! For experiment’s sake, i made a chocolate version by adding a tbsp of unsweetened cocoa powder, a tsp of vanilla extract, a half teaspoon of almond extract, and a half teaspoon of water to keep a creamy consistency. I have to say you have created a great recipe, a definite keeper!!!! The only con I can come up with is that it is going to disappear too quickly! ;) I guess I will just have to make more. :-)

These look delicious, and perfect for a HOT day when I am craving chocolate chip cookies. My daughter has a severe tree nut allergy, so nut flours are not an option for us. I see you said that w/w flour is a no go, any other good flour substitutions that you can think of? Coconut flour maybe?

The problem with regular flours is that they say you shouldn’t eat them raw. There was a big hoopla about people getting sick from eating raw flour a while back. I eat raw cookie dough and batter all the time but I guess there’s a tiny chance you could get sick. I haven’t tried this myself but supposedly, you can make your own sunflower seed flour and it works as a sub for almond flour. Coconut flour is really tricky when it comes to subbing and I never recommend it. I’ve tried it myself and it always ends badly. I hope the sunflower seed flour link helps! :)

Hi, Kacey! I intentionally don’t include the nutritional info (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. I hope you’ll enjoy them! :)

Good question! But I’m not really sure since I haven’t tried it. If you do try, let me know how it goes. :) And if you want something doughy that can be eaten raw and baked, try these peanut butter chocolate chip cookies dough balls. Thanks for the feedback! :)

So sorry for the slow reply, Lisa! You could use a different type of nut flour. :) Unfortunately, nut flours and regular all-purpose or whole wheat isn’t interchangeable. Sorry about that! Hope you can get your hands on almond flour soon. :)

I’m a silly American, too. ;) I wrote in the notes section that it’s about 2/3 cup but that it’s better to weigh it because the brands vary so much. So this recipe does make a small amount but not 1/3 cup tiny! I hope it didn’t end in disaster. :)

YUM! These look so so so amazing!! Gonna go and buy some peanut butter and make these ASAP! :-)
Ps. I am one of those people with self control issues. At least a quarter of the dough gets consumed by me raw before baking. Always.

Erin, these look wonderful. I’ve made something similar recently and I can’t believe how good they are without any butter or flour. I would love to reach into the computer and sneak a couple of these yummy treats!

No problem, Sara! I think it’s a little weird how most people don’t add metric units to their recipes. It’s what most of the world uses! Anyway, I hope you enjoy the cookie dough and thanks for the photo comment. :) Let me know how the dough comes out!

Just whipped these up. My batch made about 11, so I’d round up and said it yields a dozen. Everyone loves a dozen!

I also discovered that they might LOOK like they are bite-sized, but they are not. I put an entire dough ball in my mouth and found it was way too much for my mouth… but it was quite delicious even so!

Next time I’d mix in more salt, I think it would help bring out more of the flavors of the chocolate and peanut butter.

I loved how easy and fast this was, and I love almond flour. Yay! Thanks!

Yay! So happy that you liked them! Thanks a bunch for leaving feedback and for the rating, too. :) And haha, yeah… I guess I should have mentioned that these are bigger than they appear. And thanks for the correct yield size! ;)

I have to admit that I’m usually a little intimidated by raw recipes. These, however, look super easy (and not to mention delicious!).
By the way, I just discovered your blog recently and I really appreciate all your healthy and delicious recipes. I’m excited to try them out!

Yeah, this isn’t your typical raw recipe at all! Super easy and it doesn’t taste healthy. :) And I’m so happy you found my blog. Welcome and I hope you enjoy the recipes! Let me know how they come out. :)

Oh my goodness! This sounds way awesome. I made some regular edible cookie dough balls once; they were all right, not spectacular, but these look really amazing! And I haven’t had anything peanut butter in months!